Authentic Asian Sauces

Recipe Sugar and Soy Sauce Salmon

Sugar and Soy Sauce Salmon

  • Difficulty Level: 1
  • Serves Serves: 6
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

  2. Position the rack in the center of the oven and preheat it to 375°F. Let the salmon sit at room temperature for 10 minutes before you bake it.
  3. To a small saucepan over medium heat, add the Lee Kum Kee Panda Brand Cooking Soy Sauce, brown sugar, Lee Kum Kee Panda Brand Oyster Flavored Sauce, lemon zest, lemon juice, and garlic. Allow the mixture to cook until the sugar has melted, the liquid has reduced by half, and it’s made a sticky glaze. Add half of the butter and swirl until it has melted, remove the pan from the heat, and add in the second half of the butter. Swirl until the remaining butter has melted from the residual heat. Add in the Dijon mustard and stir to combine.
  4. Cover a rimmed baking sheet with aluminum foil, you will need enough so you’ll be able to fold the edges over and create a tight seal. Place the salmon skin side down in the center of the foil, then sprinkle with salt and pepper. Pour the soy sauce mixture over the salmon, and seal the aluminum foil.
  5. Bake for 15 - 18 minutes, or until the salmon is nearly cooked through. Open the foil pack, turn the oven to broil, and broil for 2 minutes (or until the top has golden edges and is crispy - keep a close eye on it so it doesn’t burn).
  6. Sprinkle with fresh chopped parsley, and serve hot with rice. Enjoy!

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